Celery Fritters
Ingredients
Directions
Prepare
Cook the celery in salted water until tender.
Dip the cooked celery into the fritter batter.
Fry
Fry the battered celery in boiling lard until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Celery
- Forms the tender, mildly flavoured filling inside each fritter.
- Lard
- Hot fat that fries the batter quickly, browning the outside and crisping the coating.
The step that matters
Frying in boiling lard. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of crisp and golden. Hot fat seals the coating quickly, so the celery inside stays tender and the fritter browns evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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